An artisanal, Calabrese-style salami featuring a flattened (“spianata”) shape and handcrafted in Italy. Made with a coarse grind of lean pork and lard, it’s seasoned generously with salt, aromatic spices, and crushed chili peppers for a distinctly spicy kick. Naturally cured for over 45 days, this salami boasts a robust, savory profile with hints of garlic and intense heat—ideal for charcuterie boards, pizza toppings, sandwiches, or pasta dishes.
Texture: Coarse, firm, slightly chewy; flattened shape enhances sliceability
Flavour: Bold and spicy—pronounced chili pepper heat, meaty savoriness, lingering garlic notes
Texture: Coarse, firm, slightly chewy; flattened shape enhances sliceability
Flavour: Bold and spicy—pronounced chili pepper heat, meaty savoriness, lingering garlic notes
